A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles
Tiantian Tian, Dianhui Wu, C. E. Ng, Hua Yang, Junyong Sun, Jianming Liu, Jian Lu
Topics & Concepts
WinemakingWineAromaYeast in winemakingSaccharomyces cerevisiaeYeastFermentationAroma of wineFermentation in winemakingFood scienceFlavorAscomycotaBiologyChemistryBiochemistryGeneFermentation and Sensory AnalysisMeat and Animal Product QualityFungal and yeast genetics research